Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Richard (Sausagemaker) has kindly created a revised beginners guide to sausage making with a lot more info in, it includes the full devro book, over 100 meal master sausage recipes plus the latest food guidance law.

Download HERE. It requires Adobe Reader, if you don't have it you can get it HERE

If there's anyone can't make good sausage after reading this guide then they haven't read it properly

A massive thanks to Richard for all the work that must have gone into this 135 page guide.

Last edited by Spuddy on Sat Jun 14, 2008 8:38 am, edited 1 time in total.

Hi RichardThis a great piece of work.I'm an old sausage maker, well what was called a "Butcher Boy" back years ago. Used to hang around Small Goods Factory eventually until I was give "Delivery Boy" satus and then was able to "help" in the factory in School Holidays. I'm just starting to get back into sausage making as a family treat and I have never seen this site before. I'm also Brewer & budding Cheese Maker so its all here. Back to your fantastic PDF file. What a gem, even a Sav Recipe, been years since I even heard that name. let alone tasted one, ummm. Thanks for giving me many hours of reading Darn fine effortspudeye

My final question is how do I get a more loosely textured sausage as mine come out a bit solid.

WW said:I used to make all my sausages totally rusk free but a number of people commented on how "solid" the sausage tasted. I then experimented adding various amounts of rusk & liquid until I got a sausage that was in my customers opinion correct. I now use 10% pin head rusk to 10% liquid in all my sausages and this seems to give a good consistency.

Any other suggestions?I was thinking of cutting down the mixing time in the Kenwood, but surely that would stop the myosin developing.

About 7 years ago I found myself shaving a dead pig as 06:00 with a stinking hangover (me, not the pig). Having been almost forced to eat Czech sausages on a daily basis since then, your PDF was a pleasant find & I can now see where I've gone wrong with the sausages I've made so far

I can feel a 'shaving' coming on..

Hernia & Hobart should be next to each other in the dictionary, not 8 pages apart.